2009_Book_FoodChemistry

1028 Index
–, alginate 301(T), 304
–, carboxymethyl cellulose 330
–, carrageenan 301(T), 306
–, dextran 332
–, guaran gum 312
–, gum arabic 309
–, gum tragacanth 310
–, locust bean gum 312
–, pectin 315
–, rate of crystallization 007, 007(F)
Icing 968(T)
IDA 356
Iditol 261
Idofuranose, α-D- 255(T)
Idofuranose, β -D- 255(T)
Idopyranose, α-D- 255(T)
Idopyranose, β -D- 255(T)
Idose 251
–, equilibrium mixture 255(T)
Idose, α-D-
–, conformation 1 C 4 254
–, conformation 4 C 1 254
–, energy content 255(T)
Idose, β -D-
–, energy content 255(T)
Idose, L- 878
IEDI 468
Illipé butter 648(T), 649
Imidazole, product of Maillard reaction 274, 276
Imidazoloquinoline (IQ) 026, 028(T), 029(F)
Imidazoloquinoxaline (IQx) 026, 028(T), 029(F)
Imidazoquinoline 026, 027(T)
Imidazoquinoxaline 026, 027(T)
Imidoester, bifunctional, protein 064
Imitation cheese 536, 536(T)
–, chemical composition 536(T)
Immobilized enzyme, kinetics 148
–, pH optimum 148
–, production 145, 148(F)
–, stability 148, 148(F)
Immunoassay, competitive 141, 141(F)
IMP 431
–, taste, synergistic effect 431, 431(F)
Impact compound, aroma 340
Inactivation, enzyme, rate equation 131, 131
–, thermal, enzyme 130, 133, 134
Inclusion compound, polysaccharide 297
Indicator, cherry wine 915
–, fat deterioration 667
–, radiolysis 224
–, refining of oil 669
Indicator reaction, enzymatic analysis 137
Induced fit 109
Induction period, fatty acid, unsaturated 192(T)
Infant food, milk preparation 528
–, palmitic acid 177
Infant nutrition, lactulose 266
Infusion process, beer 900
Inhibition, enzyme activity 125, 133(F)
–, –, thermal treatment 130, 131(T)
–, lipid peroxidation 214
–, photooxygenation 198
Inhibitor, enzyme 125
–, substrate analog 107
Inhibitor constant, definition 126, 126
–, determination 127
Inosine monophosphate, 5’- 431
Insecticide 476
–, chemical structure 477(F)
–, LD 50 480(T)
–, natural 476
–, persistence 476
–, resistance of pest population 476
–, trade name and activity 480(T)
Instant coffee 948
Instant pudding, amylose 324
–, xanthan gum 331
Instant sauce, amylose 324
–, production 604(F)
Interesterification, directed 173, 173
–, fat, process 658
–, random rearrangement 173, 173
–, triacylglycerol, reaction 172, 172
Intermediary substrate 099
Intermediate moisture food 004
Inulin 332
–, solubility 332
–, structure 332
–, utilization 332
Inversion, saccharose 294
Invert sugar, production 863(T)
–, relative sweetness 259(T)
Invert sugar cream 890
–, chemical composition 890
–, production 890
Invertase, candy 153
–, honey 887(F)
–, –, inactivation 886
–, pH optimum 129(T)
Iodine 425(T), 427
Iodine number, deep fried fat 220(T), 221
–, reaction 168
Iodine value, definition, example 663, 664(T)
–, fat 665(T)
Iodine-131 470
Iodine-deficiency induced goiter 427
Iodization, salt 427
Iodoacetic acid 069
–, enzyme inhibitor 107
–, –, irreversible inhibition 126
Ionone, α- 242
–, enantiomeric excess 355(T)